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HELIA SMOKER HELIA SMOKER. electric food smokers with multifunction. made in Germany since 1983

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HELIA SMOKER

made in Germany since 1983

The Original HELIA for professional,

commercial, hobby, in- & outdoor use

HELIA SMOKER

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The top technology among electric smokers. Indoor & Outdoor.

Easy to use – method of operation

HELIA SMOKERs are the groundbreaking technology among electric smoke ovens, they can be used anywhere. Just plug them in and you are ready to go... at any time!

1. Pre-heating: Set the thermostat at the desired cooking temperature, the green lamp will go off as soon as the

temperature is reached.

2. Fill the smoking-pan with sawdust/wood chips, moisten the chips and place it on the heating element inside the oven.

3. Put a grill on the drip-pan and bring it together with the food on the first rack, when required put another grill with food on the second rack and close the

door according to the markings.

4. Switch on the timer to start/stop the smoking process, the red lamp lights

5. Set the signal timer for the recommended cooking time (see recipe book)

6. The cold smoking procedure is described in the instruction manual.

 All models are functional table top appliances and can be placed everywhere

 The door opens to the front thus it is no obstacle on the right or the left side

 No specific ventilation or installation directions

 Application under or nearby a simple fume hood is practicable, only small amounts of smoke escape  A practical and affordable option for in-house authentic smoking

 Heating and cooking with thermostatic control – low and slow or high and speed…

 Smoking with automatic timer

 Cooking and smoking function separate (2 heating circuits) thus cook with or without smoke, or smoke with

or without heat

 Equal upper and lower heat without ventilation thoroughly cooks your food to a consistent temperature and makes it extremely juicy, tender and delicious.  Optimal distribution of smoke and the use of different

natural woods create the most delicious and appetizing smoked food you´ve ever tasted.

 Energy saving of up to 60% because of double shell con- struction with double insulation for minimal heat loss and short pre-heating thus cost-saving

 All switches on the front side are easy to operate and user friendly and all parts are easily to change.

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8

fish grill (fish lies with the belly up) flat grill (for plaice, filet, meat) drip-pan

door with special gasket active light

thermostat (0° - 250° Celsius)

for upper and lower heat

timer (0 - 15 min.)

smoking process

signal timer cooking time fish spice mixture (500 g) beech sawdust (1 kg) casserole (7cm height) smoking pan (with sawdust) 2 9 3 10 4 11 5 12 6 7 1 2 3 4 5 6 7 8 9 10 11 12

HELIA 48

HELIA 24

12 Interior and exterior walls as well as drip pan and grills are made of stainless steel

New and perfect

for professional kitchens

Gastro

Norm

Models Technical data Standard equipment capacity

HELIA 24 230 or 115 volts, 1,5 kW W 45 H 35 D 45 cms weight, empty: 25 kgs tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate temperature range up to 250 °C drip pan (30x40 cms) * 1 trout grill (30x40 cms) * 1 flat grill (30x40 cms) * 1 smoking pan *

1 kg sawdust, beech (fine) recipe booklet and manual 2 rails removeable 3 rails on request 24 trouts up to 250 gs each or 12 trouts each 300 gs and up approx. 4-6 chicken approx. 7 kgs roast HELIA 48 230 or 115 volts, 2,5 kW W 45 H 35 D 85 cms weight, empty: 39 kgs tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate temperature range up to 250 °C

drip pan (30x80 cms) *

2 trout grills (each 30x40 cms) * 2 flat grills (each30x40 cms) * 1 smoking pan *

1 kg sawdust, beech (fine) recipe booklet and manual 2 rails removeable 3 rails on request 48 trouts up to 250 gs each or 24 trouts each 300 gs and up approx. 8-10 chicken approx. 14 kgs roast

HELIA GASTRONORM 230 or 115 volts, 2,5 kW W51,5 H 43,5 D 60,5 cm weight, empty: 35 kgs tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate temperature range up to 250 °C drip pan (32,5x53 cms) * 1 trout grill GN 1/1 (53x32,5 cms) * 1 flat grill GN 1/1 (53x32,5 cms) * 1 smoking pan *

1 kg sawdust, beech (fine) recipe booklet and manual special feature: 5 racks for GN containers and grills, removeable, distance each approx. 40 mms

36 trouts up to 250 gs each or 18 trouts each 300 gs and up approx. 18 kgs roast * stainless steel

5 removable racks for GN containers for individual and flexible positioning of food.More capacity, absolute flexibility and easy handling.

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multiple

Applic

ations

The advantages of HELIA SMOKERS com-

pared to other smoking methods

 Fish and meat are not cooked directly by the heat of firewood or by infrared heat but by indirectly heated air inside the smoker chamber

 A special double lip door seal is used which makes the oxygen escape out of the oven chamber during heating and there is no additional ventilation thus there are no taste transmissions of different foods. A further positive effect of the special seal is a little under pressure

occurring inside the smoking chamber which leads to fast cooking and fast hot smoking times and avoids drying out of food.

 The absence of air circulation and the under pressure make the food very tender and juicy.

 The absence of oxygen inside the oven makes the smo- king process non-toxic. The sawdust is ignited by the extra heating element thus we have no burning flames with harmful particles of soot but only the pure filtered harmless smoke is set free.

 During the smoking processes the filtered smoke depo- sits on the interior oven walls. They get dark but don’t worry about this – the darker the better the smoking taste. As this filtered smoke layer is no breeding ground for bacteria or germs you mustn’t scrape it off or use chemical cleaning agents – only clean or wipe out the food residues and grease. The drip pan on the lower rack avoids residues on the bottom of the smoker.

 Extremely low follow-up costs as no need of added adapter units and special expensive smoking pads or briquettes.

 Compared to combi-steamers or convection ovens with added smoking function a better smoking quality and intensity, no loss of time because of long-during cleaning programs, more flexibility, more energy-saving and

much lower purchasing costs.

 No time-consuming training of your staff because of easy-to-operate and user-friendly design.

How to profit from the HELIA SMOKER

in your business

Use our expert knowledge - it will be your profit!

It’s all about taste, flavor and quality and it’s all about ear-ning money and this is easily to do with a HELIA SMOKER A HELIA SMOKER is the perfect tool for your creative kitchen and the key to your success

YOU CAN:

 create a variety of special recipes also by doing ex- periments with different kinds of wood mixed with

different spices, herbs, liquors etc.

 use the HELIA SMOKER to produce ready-to-serve smoked food or you use it to round-off and finish your dishes with delicious smoke and give it the final kick  smoke (hot or cold) all kinds of foodstuff and make it to

a particular specialty

 smoke indoor, outdoor and take it everywhere

 use the other multi-functions of the oven in case of not smoking and have it in permanent operation

To sum it up a HELIA SMOKER means:

 Continual competitive advantages  Added value for you

 Diverse possibilities  More flexibility

 A great deal with little effort  Easily-earned money  SUCCESS

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unique in

Taste

Cooking- and smoking times

MULTIFUNCTION

trout 15 - 20 min. carp 20 - 30 min. pike/zander 20 - 30 min. mackerels 20 - 25 min. plaice / dover sole 15 - 20 min. saithe 15 - 20 min. halibut 15 - 20 min. lobster 20 - 25 min. salmon steak 15 - 20 min. mussels 20 - 25 min. eel 30 - 60 min. pork‘s legs 45 - 60 min. roast park 40 - 60 min. belly of park 30 - 45 min. pigling 60 - 90 min. steaks 15 - 20 min. meat balls 15 - 20 min. liver loaf 15 - 20 min. chicken 30 - 45 min. chickenleg 20 - 25 min. turkey / canard 50 - 90 min. saddle of venison 45 - 60 min. leg of lamb 60 - 90 min. toast-hawaii 05 - 10 min. potatoes en papillote 25 - 35 min. pizza 20 - 25 min. tofu 15 - 20 min.

always

Either pork shoulder, -neck or beef brisket. Due to long cooking time with low temperature the dissolving of the meat collagen fibres cause tender flesh which can be pulled into small pieces or even break into small pieces itself.

The HELIA SMOKER makes your meat cooked precisely and safely by low temperature and gives it your favorite smoke taste at the same time.

low & slow or high & speed

Pulled Pork

Beef Brisket

Pastrami

Ribs

Chicken

Potatoes

Please find recipes in our comprehensive recipe booklet or under:

www.heliasmoker.de

up to

date

Good smoked food

with real wood

 Cooking and smoking at the same time - hot smoking

 Smoking without cooking – cold smoking  Cook without smoke

 Fast cooking with hot temperatures  Slow cooking with low temperatures  Keep warm and hold

 Reheat  Roast  Grill  Gratinate  Bake  Defrost

Places to be for a HELIA SMOKER

HELIA SMOKERs have been successfully utilized worldwide since 1983. You can find them in more than 80 countries...  In every type of kitchen: professional, semi-professional

and hobby

 In the HoReCa sector (Hotel Restaurant Catering)  In pubs, beer-gardens, take-away restaurants,

in canteens, cafeterias,

 In fish delicatessen shops, butcheries, supermarkets, health food stores, snack stands

 Behind deli counters

 In snack cars and food-trucks

 On weekly food market stalls, in market halls, at farmer markets, in the marquees

 On camping sites and in caravans, in ship galleys on cruise and excursion ships, in hunting lodges, in fishing and social clubs

 In testing and experimental kitchens  In every place you like to create the most

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The multifunctional HELIA SMOKERS are utilized success-fully worldwide since 1983. A reliable distributor network is steadily growing. Meanwhile you can find them in more than 80 countries.

Our multifunctional smokers are produced in our own factory. We work with modern machines and good skilled staff. From the stainless steel sheet to the finished appliance all components are assembled with great care and are thoroughly tested. As a result of continuous development based on feed back of the HoReCa sector as well as close cooperation with the professional associations of the fish and meat industry we can offer you state of the art smokers that meet the highest standards.

This has been attested by first class chefs from all over the world.

www.heliasmoker.de

HELIA SMOKER

RÄUCHERGERÄTE

Produktion & Handel

Inh. Torsten Georg e.K,

Scheidwaldstraße 8

57299 Burbach

Deutschland / Germany

Phone: +49 (0)2736-298 2660

Fax:

+49 (0)2736-2 98 2662

Mobile: +49 (0)175-2 47 7 8 38

E-Mail: office@heliasmoker.de

MADE

IN

GERMANY

Highest standard of quality

Tested by the German safety standards authority TÜV NORD Production following VDE and EN registration

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GASTRO

NORM

PRODUCT INNOVATION

The perfect solution for all

PROFESIONAL KITCHENS

 cooking and smoking at the same time = hot smoking

 smoking without cooking = cold smoking

 cook without smoke

 fast cooking with high temperatures

 slow cooking

with low temperature - low & slow

 finishing with smoke, round off taste

 keeping warm and hold without dehydration

 warming up - defrosting

 baking

What makes the difference:

GASTRONORM-sizes for optimal

use in your professional kitchen.

Technology, applications and advantages

based on our proven models HELIA24 and

HELIA48 – also see brochure, recipe booklet,

instructions and our homepage

www.heliasmoker.de

INDOOR

OUTDOOR

5 racks for GN containers and grids allow

more

CAPACITY, absolute FLEXIBILITY and easy

HANDLING in your kitchen.

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www.heliasmoker.de | office@heliasmoker.de | Phone +49 (0)2736- 29826 60

M U LT I F U N C T I O N - S M O K E R

HELIA Gastronorm item No. 3601

How to profit from HELIA SMOKER?

create a variety of special recipes also by doing experiments with different kinds of wood mixed with different spices,

herbs, liquors etc.

use the HELIA SMOKER to produce ready-to-serve smoked food or you use it to round-off and finish

your dishes with delicious smoke and give it the final kick

smoke (hot or cold) all kinds of foodstuff and make it to a particular specialty

smoke indoor, outdoor and take it everywhere

use the other multi-functions of the oven in case of not smoking and have it in permanent operation

Highest quality standard

100% made in GERMANY

by HELIA SMOKER

Räuchergeräte

Original TÜV Nord Deutschland certified

GS safety certified, production acc. to VDE

European Declaration of Conformity

Material: stainless steel, double shell construction, fully insulated, electrical 230 or 115 volts, 2,5 kW

Range of temperature: up to 250 °C / 482 °F 51,5 x 43,5 x 60,5 cm (width x height x depth) Drip pan size 32,5 x 2 x 53 cms

Quantity of racks for GN 1/1 GN 1/2 GN 1/3 containers & grids: 5 Distances between racks: approx. 40 mms

Weights: 35 kgs empty / 39 kgs incl. standard accessories Standard accessories included:

1 drip pan, stainless steel (item no. 3610) 1 smoking pan, stainless steel (item no. 3618) 1 flat grill, stainless steel GN 1/1 (item no. 3611)

1 trout grill stainless steel GN 1/1 (item no. 3612) 1 kg sawdust beech (fine), spice sample

recipe booklet with operating instructions Capacity:

36 fishes

approx. 18 kgs meat

 Thermostatic control with constant

temperature adjustment up to 250°C/248 °F

 cooking, slow cooking and smoking can be

set separately

Special features:

removable racks (easy to clean) rack levels for individual and flexible positioning of your food

MARKET INNOVATION:

stainless steel FISH GRILL in GN 1/1 size

(item no. 3612) suitable for all GN 1/1 compatible devices

References

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